It's that time of year. You gratefully accept a few zucchini from your neighbor's ambitious garden. Then she comes over with a few more, and although you can't really do anything with them, you take them in. Next time, you refuse, and that's when brown paper bags of summer squash mysteriously show up on your doorstep in the middle of the night, full of innocuous green batons intent on overrunning your kitchen.
Where do they come from? How do they reproduce so fast and grow to such enormous sizes? We don't know, but it seems prudent to have a few efficient methods of attack this time of year. The standard zucchini bread recipe only calls for one or two squash - what if you need to dispose of one or two bushels?
When dealing with an invasion of this magnitude it's best to have several campaign strategies. Ours go like this: Grate - Freeze - Puree.
Grated zucchini can stay good in the freezer for quite some time, wrapped well in several layers, and it will be fresh and ready for winter stir-frys. You can freeze slices too; slice and freeze on a cookie sheet then dump the individual slices into baggies. You can also puree it. This is great baby food, and also a good base for soups and breads.
How do you deal with zucchini onslaught?
(Image credit: Go South Produce)